Ingredients:
- 3 Tbsp canola oil
- aromatics
- 1/2 tsp mustard seeds
- 1 small onion, diced small
- 1 tsp ginger, grated or finely minced
- 2 cloves garlic, finely minced
- spices
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 1/2 tsp garam masala
- 1/2 tsp ground turmeric
- 1 tsp sea salt
- roasted, skinned and mashed veggies
- 1 eggplant
- 1-2 sweet potatoes (optional)
- 3 tiny golden beets (optional)
- 1 cup cherry tomatoes, halved
- 1-1/2 cups frozen peas
- 1/3 cup soy milk creamer
Heat canola oil in a heavy pan over medium high heat. Add the mustard seeds, cover and wait until you hear them popping, then add the onion. Cook for 5 minutes, or until the onion is translucent. Add the garlic and ginger and stir for a minute. Add the spices and salt and cook for 1-2 more minutes. Add the roasted veggies and tomatoes and stir. Add the creamer, lower the heat to a simmer, and cook until the tomatoes have mostly collapsed. Add the frozen peas and cook for 3 more minutes, or until heated through.
Notes: This was very mild. If you want a spicier kick, you could add chipotle powder for some smoky heat.
